- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
Ingredients
Sauce:
1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons anchovy paste
2 cloves garlic, smashed and peeled
1/3 cup pitted mixed olives, chopped
1/4 cup teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
Fish:
Four 6-ounce skinless halibut fillets
1 teaspoon kosher salt
2 teaspoons olive oil
Directions
- Preheat a grill or grill pan to medium high.
- For the sauce: Put the olive oil, butter, anchovy paste, garlic and olives in a small skillet. Warm over medium heat until the butter is melted and the sauce is gently simmering, about 5 minutes. Remove from the heat and stir in the tomatoes and parsley.
- For the fish: Sprinkle the halibut fillets on both sides with the salt and drizzle with the olive oil. Grill until grill-marked and opaque throughout, about 4 minutes per side.
- Transfer the fish to a serving platter and spoon the bagna cauda over the top.
